Temperature Control and Food Storage Flashcards

What is the first stage of the two-stage cooling process for cooked TCS foods?

Answer: Cool from 135°F to 70°F within 2 hours

Stage one requires cooling food from 135°F to 70°F within 2 hours to rapidly move it through the most dangerous part of the danger zone.

What is the second stage of the two-stage cooling process for TCS foods?

Answer: Cool from 70°F to 41°F within 4 hours

Stage two allows 4 hours to cool food from 70°F to 41°F, completing the full two-stage cooling within a total of 6 hours.

Which method is approved for safely thawing frozen TCS foods?

Answer: In the refrigerator at 41°F or below

Thawing in the refrigerator at 41°F or below keeps food continuously out of the temperature danger zone throughout the process.

What is the minimum temperature for hot holding TCS foods during service?

Answer: 135°F

TCS foods must be hot held at 135°F or above to prevent bacterial growth while the food awaits service.

When using time as a public health control (no temperature monitoring), how long can TCS food be held before it must be served or discarded?

Answer: 4 hours

Under time as a public health control, TCS foods may be held for a maximum of 4 hours before being served or discarded.

A food manager needs to rapidly cool a large pot of beef stew. Which method is most effective?

Answer: Stir the stew frequently in an ice water bath

Stirring food in an ice water bath rapidly draws heat away from the product on all sides, making it one of the most effective rapid cooling methods.

When thawing food under running water, which requirement must be met?

Answer: Water must be potable and at 70°F or below with sufficient water velocity

Running water used for thawing must be potable and at 70°F or below to prevent food surfaces from warming into the temperature danger zone.